Upside Side Icing Technique

Decorating By cakecrumbs116 Updated 8 Feb 2011 , 9:31pm by leah_s

cakecrumbs116 Posted 8 Feb 2011 , 7:30pm
post #1 of 6

I was wondering has anyone tried this technique. I am having a difficult time smoothing my icing or getting a flat top. It's ok sometimes when covering with fondant. But Im not sure if it's my icing recipe or I just need to try something else.

Thanks in advance for advice

5 replies
KateLS Posted 8 Feb 2011 , 7:46pm
post #2 of 6

I didn't have luck with it either. So I'm looking forward to any replies.

sillywabbitz Posted 8 Feb 2011 , 8:49pm
post #3 of 6

I haven't tried it but I just don't get how it would work. It seems that it would smush out the bottom. I recommend Perfecting the Art of Buttercream by SugarShack...her technique for smooth level cakes really works well...especially if you take the time to follow it...sometimes I take my time (Cars cake) and sometimes I don't (red and white cake). You can really see the difference in how straight the sides and the edges are in the two pics.

metria Posted 8 Feb 2011 , 9:16pm
post #4 of 6

are you doing it like the CC article instructs? what icing recipe are you using?


cakecrumbs116 Posted 8 Feb 2011 , 9:21pm
post #5 of 6

I just use the Wilton recipe. Im currently looking for another recipe

leah_s Posted 8 Feb 2011 , 9:31pm
post #6 of 6

I haven't had any luck with it either.

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